If you’re looking for the perfect bite-sized savory treat, these savory mini pancake balls with cheese and herbs are everything. They’re golden, fluffy, crispy on the outside, and soft in the center with gooey cheese and fresh herbs in every bite. Whether you’re planning brunch, need a standout party snack, or just want a cozy weekend recipe, these little pancake balls are your new go-to.
My love for this kind of food started in my grandmother’s kitchen. She’d let me stir batter and sprinkle herbs, and every dish came with a story. Years later, I’ve worked in professional kitchens, studied international flavors, but I always return to the joy of creating comforting dishes like these.
These savory pancake balls combine everything I love, cheese, herbs, a crispy crust, and a touch of nostalgia in each mouthful.This recipe stands out because it nails what others miss. Unlike traditional sweet Nutella pancake balls or flat pancakes, these are made in a round shape using an Aebleskiver pan, delivering full flavor and texture. But you don’t need special tools to enjoy them. We’ll cover alternative methods that still give delicious results.
Table of Contents
Table of Contents
Why These Mini Pancake Balls Are Different
Savory mini pancake balls with cheese and herbs are unlike anything else. Most savory pancakes are flat and fried in a skillet. These, however, puff up into perfectly round bites that are soft inside and crisp outside. That shape makes them easy to serve, dip, and enjoy with your hands.
What really sets them apart is flavor. Most competitors lean into sweetness or stick to plain cheese. This recipe blends rich melted cheese with fresh herbs like chives, thyme, or dill to create layers of flavor. It’s a savory snack that’s cozy and elevated at the same time.We’ve even included real tested flavor pairings like Gruyère and thyme or pepper jack with cilantro. The combinations are similar to what you might find in our mini pancake skewers with yogurt dip, where cheese and herbs take center stage.
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Easy Savory mini Pancake Balls (Cheese & Herb Appetizer Recipe)
- Total Time: 25 mins
- Yield: 24 mini balls 1x
- Diet: Vegetarian
Description
Golden, fluffy savory mini pancake balls with cheese and herbs. Crispy outside, melty inside. Perfect for parties or brunch.
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp sugar
1 egg
3/4 cup buttermilk
1 tbsp neutral oil
1/2 to 3/4 cup shredded cheese (cheddar, Gruyère, feta, pepper jack)
2 tbsp fresh chopped herbs (chives, thyme, dill, cilantro)
Instructions
1. Preheat Aebleskiver pan over medium heat and lightly oil each well.
2. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl.
3. In a separate bowl, beat egg with buttermilk and oil.
4. Combine wet and dry ingredients. Fold in cheese and herbs.
5. Let batter rest 10 minutes.
6. Fill each cavity in the pan 3/4 full with batter.
7. When edges set, use a skewer to rotate each ball 90 degrees.
8. Cook another minute and rotate again to complete the sphere.
9. Transfer finished balls to a wire rack. Serve warm with dips.
Notes
Letting the batter rest helps it thicken and cook evenly.
Use a cake pop maker or mini muffin tin as alternatives to the Aebleskiver pan.
Avoid overfilling. Use medium heat to cook through without burning.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: International
Nutrition
- Serving Size: 3–4 balls
- Calories: 135
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 35mg
The Equipment You’ll Need
The classic Aebleskiver pan gives these mini pancake balls their iconic shape. This pan has deep wells that allow the batter to puff up into round balls. As the batter cooks, you rotate it using a skewer or small spoon, which forms the full ball. It’s an easy process once you try it.
Don’t have one? No worries. A cake pop maker works wonderfully and seals the batter from both sides. A mini muffin tin is another great option, just like in our mini pancake recipe, where the results are more dome-like but still soft and tasty. You’ll still get that same cheesy herby flavor, just with a slightly different texture.
No matter the method, use medium heat and grease your cooking surface lightly between batches. This helps the exterior crisp up while preventing sticking.
Building Bold Flavor: Cheese, Herbs, and Batter
Here’s where the magic happens. The base of this recipe is a thick buttermilk pancake batter. It’s designed to hold its shape and carry your cheese and herb blend without sinking or sticking.
Start with:
- 1 cup flour
- 1/2 tsp baking powder and 1/4 tsp baking soda
- 1/2 tsp salt and 1/2 tsp sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tbsp neutral oil
- 1/2 to 3/4 cup shredded cheese
- 2 tbsp chopped fresh herbs
Use sharp cheddar for depth, Gruyère for elegance, feta for a salty contrast, or pepper jack if you want heat. Pair it with fresh chives, thyme, dill, or cilantro. Fold the cheese and herbs into the batter and let it rest 10 minutes to hydrate and thicken slightly.This same method works beautifully in other recipes too, like our mini pancake skewers, where balancing texture and flavor is key.
How to Cook and Flip Perfect Pancake Balls
Grease your Aebleskiver pan and fill each cavity about 3/4 full. Let the batter cook for 1 to 2 minutes until the edges start to set. Then, use a wooden skewer or small spoon to gently rotate the ball about 90 degrees. Let the batter flow, and then rotate again to complete the round.
You’ll get better at flipping with practice. If it sticks, give it 10 more seconds. Each flip builds structure and helps the inside cook fully without burning the outside. Once golden and crisp, remove the pancake balls and place them on a wire rack to cool slightly.
Using this method ensures every ball is fluffy in the center, with cheese that melts just enough. Avoid high heat, it will burn the outside while leaving the inside raw. Medium heat works best for even cooking.
Serving, Storage, and Variations
These savory mini pancake balls truly shine when served warm on an appetizer board or part of a casual brunch spread. They pair beautifully with garlic aioli, sour cream mixed with fresh chives, spicy ranch, or a simple marinara sauce. Pile them on a platter, scatter some chopped herbs on top, and you’ve got a crowd-pleasing display in minutes.
If you’ve got extras, don’t worry, these store well. Place any leftovers in an airtight container and refrigerate for up to three days. For longer storage, freeze them in a single layer on a tray until firm, then transfer to a freezer bag. When ready to enjoy again, pop them in an oven or air fryer to revive that golden, crispy exterior. Skip the microwave, which can make them soggy and dull the flavor.
Looking to experiment? Try folding in diced jalapeños for heat, sun-dried tomatoes for richness, or even crumbled halal beef bacon for a smoky touch. You can also mix in chopped roasted peppers or olives for bold, briny flavor. The base is flexible, so you can get creative without compromising that soft, cheesy center.
Friendly Disclaimer
This recipe is intended for informational and educational purposes only. While every effort has been made to ensure the accuracy and safety of the ingredients and methods used, readers are advised to use their own discretion and consult food safety guidelines when preparing and storing homemade food. For more information, please refer to the official USDA Food Safety Guidelines.
FAQ
What to add to savory pancakes?
Try shredded cheese, fresh herbs, chopped vegetables, or spices like garlic and smoked paprika. These bring out deeper flavors and texture in the batter.
What are Korean savory pancakes called?
They are called Pajeon or Gamja Jeon. They are flat and usually made with scallions or potatoes, pan-fried until crispy.
How to spice up instant pancake mix?
For every 1 cup of instant pancake mix, we recommend adding ½ teaspoon of garlic powder, 1 tablespoon of chopped fresh herbs (or 1 teaspoon of dried), and ½ cup of shredded cheese. For a richer flavor, replace the water or milk with buttermilk. Make sure the batter stays thick enough to hold its shape, especially if using a mini muffin tin or Aebleskiver pan..
What is a Dutch savory pancake?
Pannenkoek is the Dutch version. It’s thin like a crepe and topped with savory items such as cheese or vegetables. It’s flavorful but much larger and flatter than pancake balls.